Rhubarb Crumble Cocktails

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This current, a million day lockdown, has pushed and inspired many of us, to try and do different things. Bushwalking, exercising more than usual, attempting long put-off home maintenance tasks, dabbling in watercolours, growing green gardeny type stuff,  kitcheny cooking experimentation, attempting home schooling like you know what you are doing, working from home like a boss and pretending you know how to cut hair.
I have tried many of the above but what I’ve enjoyed most (please keep your judgement to yourself) is my journey of discovery into the wonderful world of cocktails. 
I have been inspired by using my love of fruit/spices and turning them into something a tad boozy and delicious. Even better, I’ve really enjoyed connecting to all of you who saw my mixology ramblings on other social media platforms. The fun, ideas, jokes and Joie de Vivre during this lockdown has been a real blessing. I feel more grounded when I can take action. (Action really does mean traction.)
Rhubarb crumble is a dessert loved by many in my family circle. Hence, The Rhubarb Crumble. Inspired by this delicious dessert and existing cocktails in the ‘drink hemisphere.’
This is tart, a dash spicy and a bit sweet but mostly, deeply satisfying. Enjoy!
 
Rhubarb Crumble Cocktail 
Cocktail Ingredients
2 tbl caster sugar
1 tsp ground cinnamon
1.5 oz vodka
1 oz rhubarb ginger liqueur (Edinburgh Gin Distillery)
1 oz rhubarb syrup (recipe below)
1 oz Lemon juice
What to do
Prepare your chosen glass by mixing cinnamon and sugar on a flat plate.

Wet the glass rim with a lemon wedge then dip the glass rim into the sugar mixture.

Place the vodka, rhubarb liqueur, rhubarb syrup and lemon juice into cocktail shaker with ice.

Shake well then strain and pour into your glass of choice.
Drink it. It’s tasty.
Rhubarb syrup
450g rhubarb chopped
300 g caster sugar
300ml water
Juice of one lemon
Juice one orange
What to do
Chuck all the ingredients into a medium saucepan and bring to a simmer stirring occasionally, let it simmer on low for about 15 minutes. Turn off the heat and let the mixture steep and cool down. Sieve the mixture through a fine sieve into a sterile container, you will have a lovely ruby coloured rhubarb syrup. And keep in fridge. ( I used the leftover rhubarb pulp in muffins. I hate waste.)
Cheergerm recipe based on my brainbox and other cocktail recipes
 
 
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Pandemic Apple Slice

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Ahh, the pandemic. What to say when so much has already been said? During lockdown, like so many others, I veered between being happily ensconced in the safety of home, only to find myself the next day, pacing the house like a caged lion. Wistfully remembering happier days involving family, friends, cafes, restaurants and someone else’s cooking. Good days were spent helping kids with schoolwork, baking, cooking, cleaning, tidying, sorting, exercising, playing games with family and watching movies. (Other days that were ‘less good’, were spent watching too much Tiger King on Netflix, drinking too much wine and freaking out…just a wee bit.) There is no ‘upside’ in a pandemic but with the Yak working from home, we got to spend precious time as a family that we had never experienced before.

Personally, the major downer in all of this, has been missing seeing Mum. No more Thursday morning market visits, dinners and especially, no hugs since March. Being over that ‘certain age’ and in the process of sorting out a pre-existing lung condition, meant strict self-isolation for our Mum. And whilst phone conversations and brief chats from the end of her driveway may have grown tiresome, (especially for her), it was a constant reminder of how important it is that we all did the right thing. And that we all still continue to do the right thing, ensuring that we protect those who are most vulnerable and ourselves.

This is not a whinge, I was very grateful to see her, even from a distance. My husband is unable to go back to the UK to see his Mum and as she is medically vulnerable, God knows when he will see her again. Other friends are in the same situation as him, with family in far away countries that they cannot go home to and visit. So many jobs lost, so many struggling and my heart breaks for all of those who were unable to and still cannot, visit family in aged care. Let alone and even more so, for those have lost loved ones forever, to this damn virus.

In Sydney and NSW Australia, we are currently hovering in a strange place, Covid wise. Kids are back at school here but sadly, Melbourne and parts of Victoria are back in lockdown with infection rates and deaths growing scarily by the day. In NSW, Covid clusters are occurring but at a slower rate. Some restrictions have just came back into place regarding numbers at restaurants and at social gatherings. We are on tenterhooks, waiting for the next shoe to drop. Hoping that we can all make sensible choices and keep one another safe.

Recently and cautiously we have seen a little more of Mum. (Although that may have to go back on hold considering the last few days of community infection rates.) Her condition is now under treatment and we have enjoyed carefully curated coffee catch ups outside and one or two short, socially distanced visits from one faraway couch to another. Baking this apple slice for afternoon tea on one of these visits, was my way of letting her know how very much I love, miss and appreciate her. There are no guarantees of a tomorrow for any of us and time is so very precious. This delicious slice was a recipe that she passed along to me and has become a firm family favourite. It is simple, quick and delicious. Give it a whirl, it’s a food hug you can give when you can’t give a proper hug.

PANDEMIC APPLE SLICE

WHAT YOU NEED
3 apples, peeled, cored and diced (1 cm)
1 tbl lemon juice
1 tsp vanilla bean paste
280g self raising gf flour
(Or 280g plain gf flour with 4 tsps baking powder and a 1/4 tsp salt.)
1 cup caster sugar
125g butter
1 egg, lightly beaten
1/4 cup milk

HOW YOU DO IT
Preheat the oven to 180C.
Toss the prepared apples in the lemon juice to ensure they don’t go brown, add vanilla and stir through.
Combine the flour and sugar in a large mixing bowl then add the apples and stir through.
Melt the butter in a small saucepan or in a small bowl in the microwave.
Pour the cooled butter, beaten egg and milk into the flour and apple mixture and stir until combined.
Tip the mixture into a lined tin and bake for 35-40 minutes until the top is golden brown and a skewer inserted into the middle comes out clean.
Can keep up to 3 days.

Cooking Notes: If you don’t require this slice to be gluten free, substitute for 2 cups regular self-raising flour. I sometimes add a teaspoon of cinnamon depending on my mood.

Original non-tweaked and non gluten-free recipe found here:

Apple slice

 

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The Blue House

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A weekend away with girlfriends is something to look forward to. The anticipation of being unfettered and unencumbered by the needs of anyone else is certainly something to be savoured. To be surrounded by friends who know your story, who understand ‘where you are at’, who get your eccentricities, your likes and dislikes, who are aware of your good and bad qualities and yet despite all that; they still want to go away with you. (Either that or they are too polite to disinvite you.)

We met when our (now fifteen year old) babies were merely a few weeks old. From that we formed a Mothers Group. Meeting each week reassured us that we were not alone in this journey called ‘motherhood.’ As time went on, some of our number moved away, changed goals and directions and eventually in the end; four of us remained.

To this day, we still meet for coffee and breakfast once a fortnight. That is not a feat to be sneezed at. The mind boggles at the changes we have experienced throughout these years. The birth of more children, the heartache of no more children, moving away, returning, losing loved ones, sharing the joy and torment that is parenting, grieving the loss of loved ones or of changed relationships, learning more about ourselves, not always seeing eye to eye, laughing our asses off, crying our eyes out, complaining, sharing, oversharing but loving each other regardless.

Whether it be serendipity that we met, a fluke or part of some greater plan; I cannot say. But I am grateful to know each one of these beautiful women. Our annual weekends away are a time of fun, heart to heart discussions, good food, laughs, relaxation and reflection.

This year we booked The Blue House in the beautiful Blue Mountains village of Leura. It is a sweet wee cottage just a mere 15 minute walk from town. The house is set in a delightful old school garden and yes, it is actually painted blue. We found it charming, warm, clean and full of welcoming and thoughtful features. Each and every one of us particularly loved the combustion fireplace and the thoughtfully organised kitchen, full of every utensil or dish you could possibly need. (Not that we really cooked on this visit.)

Two meals were eaten at the consistently good Red Door Cafe in Leura. Their salmon in butter dish and their roast pumpkin and fried egg brunch dish are so delicious that I order one or the other every time we eat there. And the coffee is darned good too.

We visited Josophan’s for their amazing chocolate, ice-creams and bags of cooking cocoa; watched movies snuggled under blankets, devoured piggy platters of assorted cheeses, dips and suchforth, we sipped good wine, took winter walks, experienced great shopping be it clothing, homewares or food; and ate seriously good Thai takeaway. What else could a woman want? Maybe just an extended visit next time? Two nights is just never enough and there’s nothing wrong with being a little bit greedy.

The Red Door Cafe

Josophan’s Fine Chocolates

Logan Wines

Gluten free lemon biscuits

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Winter has certainly hit Sydney. Looking out onto a dreary garden scene, I observe a sun-deprived browning lawn, fallen twigs and leaves from recent strong winds and the remnants of summer herbs. The bright spot in my view is the lemon trees. We are enjoying an abundance of citrus but there are only so many cakes, biscuits and slices you can bake.

My next food goal is to ‘put up’ (as would they say in the old days) some Moroccan/Middle Eastern preserved lemons. In my minds eye, I envisage opening a jar of homemade bottled sunshine to chuck into a slow-cooked tagine or sprinkle atop an autumnal salad. Bathing in a feeling of culinary superiority, wearing muted linen colours, my well-manicured hands clutching a coffee mug in the very latest in ceramic serving ware. Totally ‘Instagrammable.’

Back to reality, I hoist my daggy tracksuits up around my waist. These biscuits are delicate, zesty,  wonderfully easy to make and are much akin to shortbread. Next time (there will be a next time), I will double the recipe.

Gluten free lemon biscuits

WHAT YOU NEED
100g butter, softened
1/2 cup white sugar
1/4 cup lemon juice
1 tbl lemon zest (I used the rind of 1 large lemon)
1 3/4 cup gluten free flour
1/4 cup rice flour

HOW YOU DO IT
Preheat the oven to 180C and line two baking tray with baking paper.
Combine the butter, sugar, juice and zest in a bowl and beat until combined.
Sift in the gluten free flour and rice flour and stir until smooth.
Form the dough into a ball, wrap and refrigerate for 30 minutes.
Remove from the refrigerator and pinch off about 1 large tablespoon of dough and roll into balls. Place them on the trays, 5cm apart. Flatten them with a fork ever so lightly.
Bake for 15-20minutes or until they start to brown around the edges.

Makes about 18 bikkies.

Recipe from the following website, with a few small adaptations.

http://allrecipes.com.au/recipe/26080/gluten-free-lemon-biscuits.aspx

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Gluten free pecan and vanilla shortbread

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This is the pointy part of the year when our ‘busy’ lifestyles become more hectic than usual. Fighting for a carparking space and battling the multitudes at crowded shopping malls is not my idea of a good time. Completing my present purchasing early, allows me to enjoy the process and maintain some semblance of sanity.

When I think of childhood Christmases, certain gifts I received stand out (hello wholesome Sindy doll, no pneumatic Barbie for me.) What I remember most however, is that feeling where the world has slowed down. Of spending it with my crazy beautiful family, of the steadfast family friends who tethered us, of decorated pine trees hauled from the paddock next door fat and laden down with old school tinsel, Dads long walking socks used as Christmas stockings stuffed full of small and thoughtful delights.

I think of all the delicious things we ate; shiny glazed hams studded with cloves, homemade pavlovas crunchy on the outside and gooey in the middle, enough boiled new potatoes to feed an army and freshly shelled green peas – a job shared by all. Of scorching hot days when our bums stuck to vinyl car seats, us kids making whirlpools in above-ground swimming pools and running wild through sprinklers in baggy one-piece swimming cozzies. I hope one day, my own children will look back and remember the traditions created and moments spent together and not the ‘stuff’ that they received.

My goal has always been to spend the last week before Christmas away from the shops. Soaking in the festive feeling, spending time with loved ones, enjoying the Christmas lights on our street and of course baking shortbread for Christmas gifts. This year I find myself in the kitchen as the temperatures in our part of Sydney soar into the high thirties and low forties. (Celsius that is.) Working with butter in extreme heat is tricky but is manageable if you work fast. I do admit to turning on the air-conditioning once the oven starts to warm up. Pecan and vanilla is a winning combination and so far, no-one has complained. (They wouldn’t want to, there’s no saying what an overheated possibly perimenopausal baker might do if offended.)

Christmas isn’t always an easy time. Grief, pressure, depression,ill-health, financial woes and difficult family dynamics don’t just disappear because the calendar tells us it’s December. Terrible things happen at any time of the year and not everyone has it good. With that in mind; whatever you do or don’t bake this Christmas and whatever kind of Christmas you are experiencing, I wish you good tidings, peace and love.

GLUTEN FREE PECAN AND VANILLA SHORTBREAD

WHAT YOU NEED
250g butter, room temperature
1/2 cup caster sugar
1/2 tsp vanilla bean paste or 1 tsp vanilla essence
2 3/4 cups plain gluten free flour (for non gluten-free shortbread use the same amount of plain flour)
1/4 cup rice flour
1/4 tsp fine salt
1/2 cup finely chopped pecans

HOW YOU DO IT
Preheat oven to 170C.
Line 2 baking trays with baking paper and sift the flours and salt together into a bowl.
Cream the butter and add the sugar gradually (I used a mixer), beating until the mixture is light and fluffy.
Add the vanilla and mix until evenly dispersed.
Work in the flour gradually until the mixture is just combined.
Add the pecans and give the mixture another quick mix.
Knead the mixture lightly in the bowl for a few minutes to bring it together.
Divide the dough in half, roll each half out to a 3-4 cm log. Wrap in clingwrap and refrigerate for half an hour to an hour.
Slice the logs into 1-2 cm thickness, depending on your fancy, place 10mm apart on a baking tray and prick each piece all over with a fork.
Bake for 20-25 minutes until crisp and straw-coloured. (Regular shortbread will be quicker to bake, probably only 15-20 minutes.)
Cool down on wire racks.
Makes about 20-25 pieces.

A Cheergerm Adaptation of a Margaret Fulton recipe.

Cooking Notes: Gluten free shortbread can be delicate creatures so please handle carefully when rolling and cutting. When adding the flour to the mixture, I pop a teatowel over the mixer to stop the flour ‘floofling’ (an exact culinary term) all over the joint.

Turmeric, garlic and sumac potatoes

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Our home is an eclectic mix of the old and the new. Vintage pieces have either been collected or handed down. Our artwork tells the story of where we have been, who we once were, where we came from and perhaps where we are headed. The sentimental and the functional work alongside a healthy mix of Lego, too many books to count and endless drawers stuffed full of ‘God Knows What.’ Furniture is chosen for both comfort and design and in some cases, passed down or handed over.

I am drawn towards textural fabrics that provide warmth and please my eye. Our abode is a continual work in progress and our list of ‘things to do’ grows bigger by the day. We are not the greatest of ‘handypeople’ and we work at a snails pace that would (and probably does) frustrate those faster moving people out there. Our home doesn’t suit everybody but then nobody should really ever have to justify ‘home’ to anyone. (Except maybe those of you still married to the 80’s grey and pink decor theme but then, who am I to judge?)

This winter, it feels as if my heartbeat and mind have slowed. I notice the small things. A new crack in a wall, a particularly lovely leaf on an indoor plant or the iridescent glaze on a piece of pottery. The way the light moves throughout the house during the day, alighting on a painting or a section of wooden flooring. I have found great peace and comfort in my surroundings.

Today’s recipe is more of a delicious idea than a recipe. Mum gave me a turmeric plant a little while ago and I excitedly harvested it the other day. I peeled and grated a bulb then threw it into the dinner potatoes alongside some olive oil, crushed garlic, sumac and sea salt then baked them until golden brown. Earthy, slightly tangy with a garlicky hit, the lads loved this little twist on a regular side dish.

strong>TURMERIC, GARLIC AND SUMAC POTATOES

WHAT YOU NEED
1 kilo Pontiac or Desiree potatoes, cut into 3-4 cm chunks
2-3 tbls olive oil
7-10cm fresh turmeric bulb, grated
2 large cloves garlic, crushed
1 tsp sumac
1 tsp sea salt

HOW YOU DO IT
Preheat the oven to 180C and line a baking tray with baking paper.
Toss the potatoes in the olive oil, turmeric, garlic, sumac and salt.
Place on the tray and bake until golden brown and tender.
Serve with whatever takes your fancy.

A Cheergerm creation

A camping we did go

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First night back from camping, I sat in bed and whilst it was lovely to be reclining once again in familiar comfort, something was missing. Walking to one of our bedrooms windows and pushing my face against the scratchy mesh of the flyscreen, I gulped in cool night air like a drowning person. Closing my eyes, the gentle hum of cicadas and rustling leaves of trees washed over me. That is what I was missing. Sister Three had declared that upon returning home from camping, she would have to live outside as she couldn’t bear to be stuck inside once more. Once again disconnected from nature.

Supposedly camping re-sets our circadian rhythms and whilst this light earplug-wearing ninja sleeper may not be able to vouch for that, what I do know is that our children run free, unfettered from the every day bane of television and overt technology. They play games, bike, swim, walk and carry on like pork chops. As adults we also walk more, talk more, chill more, read more, laugh more, puzzle more, connect more and carry on like pork chops more. All this is accomplished in the great outdoors that this very beautiful country provides for us.

For the first week of our two weeks this year, there were five families, 17 all told. We were back at our old haunt, the riverside camping ground in South West Rocks on the mid north coast of New South Wales. Sure, there was the odd unpleasant moment or two. Strong winds that sent tarps or tents flying can frighten both both young and old and a day or so of rain can kind of get you down. (Trying to dry towels whilst camping is one of my bugbears, don’t care if it ain’t clean but a damp towel seems so well, unnecessarily uncivilised.) Setting up camp is rather exciting but breaking down a camp and going home is well, far less so. There is usually fevered talk of burning the whole lot down and starting again next year, thus far, sanity, economy and a wish to stay of jail has won out. But any camping benefits far outweigh the negatives, making for the kind of holiday that allows you to totally check out of the everyday humdrum of life.

As usual we ate and drank very, very well and nobody starved. This part of the world is beautiful. White sand, turquoise waters on bright sunny days and the everchanging darker hues that the ocean provides on days that the sun refused to shine. Tall dark green Norfolk pines stand as silent sentinels, ever watchful and noble. Surely there is no greater marker of the Australian seaside than a stand of these magnificent trees?

Last year brought some sad changes to our lives and it was good to nudge them to the side, even if that sadness was merely simmering under the surface. This year brings new adventures for our family as our no longer chubby-legged big boy heads off to high school and into the somewhat scary state that is adolescence. As we purchase uniforms, pencils and new shoes I wonder where my little headstrong blonde curly haired lad has gone. He still likes a good argument but his body is lengthening and the planes of his face are refining, no remnant of baby fat is left except in this mothers memory. The Yak and myself are re-evaluating career paths alongside personal goals and right now, even though things feel wobbly, we know more than ever that life is bloody short. As cliched as it sounds, there are no guarantees (only death and taxes boom-tish) and our intention is to make the most of this life we have been given. So thanks South West Rocks, until we meet again.

Barcelona

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The deafening roar of motorbikes, the bumble bee buzz of scooter type Vespa bikes, buses, cars and the frequent high pitched wail of emergency sirens were my lullaby for the requisite Spanish afternoon siesta.

Balcony doors flung wide open, provided a view of Gaudi’s Sagrada Familia cathedral and the loud hum of traffic noise merged with the sound of children playing at the large school across the road. I was lulled to the blurred place that exists in the space between awareness and sleep.

Barcelona is a vast old city set out on a before its time grid structure, chock full of mind boggling modernist architecture, older style apartment buildings that speak of another era, attractive Spaniards with exquisite taste in bags and shoes, millions of tourists with varying degrees of taste in bags and shoes and of course, a motza of food and drink. Tapas, churros, patisserie, Catalan cuisine, Italian, Vietnamese, Portugese. Wine, beer, cava, sangria. All of varying quality.

We used Trip Advisor and a bit of nouse and managed to (mostly) enjoy good edibles at reasonable prices. The Yak did devour more than his fair share of patatas bravas (a potato tapas dish) and being in a bit of a ‘tourist area’, we probably would have done better going further afield more often. (Kid 2 ended up with a tummy bug/food poisoning case on our two last days, putting a bit of a kybosh on going further afield as we had planned.)

People really do eat late here, it’s no myth. We got into the rhythm of a slightly later start to the day. Heading out for coffee accompanied by delicate little creme patisserie stuffed pastries, followed by some serious sightseeing. Lunch consisted of fresh baguettes and jamon or tapas, then off we trotted back to the apartment for that siesta. We would devour a late afternoon snack then head out the door once more after eight. No self-respecting restaurant opens their doors before eight-thirty, although tapas and pinchos are served earlier. Unfortunately for the Yak, much of the pinchos (small snacks) are served on bread. The Spanish way of life would particularly suit our hot Australian summers although I fear that most of us would fail to return to work after the siesta, as the seductive lure of the pool or beach would prove far too tempting.

The man at the nearby jamon specialist shop was patient with our very poor Spanish skills (I use that word loosely) but we managed to order a few slices of Iberian jamon to go with our crunchy baguettes, tomatoes and Manchego cheese. Wine is plentiful and very reasonable if you visit a good, big supermarket and the tiny and interesting speciality wine shops are also worth a visit or two.

The La Boqueria market was overloaded by tourists, yet still a foodie fantasy land and worth a visit. Rows of perfect chocolates, piles of nuts, vibrant fruits and vegetables and hanging strands of every chilli you could imagine. A lovely local kindly tapped me on the shoulder and told me to beware pickpockets, I had stupidly placed my iPhone in my back pocket whilst buying some plump scarlet plums.

The Sagrada Familia, the iconic Gaudi cathedral was almost a religious experience. God or something akin to God talked to me via Gaudi’s visionary use of space, organic shapes and multi-hued incandescent light.

As I wrote this, it was 10.30 at night, and the Yak and lads were having a different kind of religious experience. They were perched, bums on edge of seat at a tapas bar around the corner watching a Barcelona soccer game with a bunch of passionate Barca fans. They had toured the football stadium Camp Nou earlier that day whilst I thoroughly enjoyed my lone Gaudi ‘La Pederra’ tour. Our little boys heads were full of soccer glory. Messi, Neymar Jr and Suarez. I instead chose to go back to the apartment and enjoy an extra sneaky tumbler of very good Spanish wine and a modicum of peace and quiet.

We made special memories, yet for the Yak and myself, it wasn’t all fun and games. The loss of our Jo bore down heavily upon us at times. However, what we do know is that she would have wanted our boys to experience this big wide world we live in. To laugh, love and shout at the soccer. To eat good food, to learn how to say hola, adios, bueno and bonita. And that is what we will continue to do, wherever and whatever we do, in the best way that we can.

Spiced chestnut flour apple cake, gf

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Oh no, not that old chestnut.

Rest assured, this is not some stale joke of a cake. After much searching, I finally found some chestnut flour and have been enjoying experimenting with this fine and light textured ingredient. Adapted from a lovely wee recipe on the Gluten Free Goddess blog, this cake is fruity, nutty, earthy and rich with spice.

It has been ‘dinner party tested twice’ and speedily gobbled up. And there is nothing tiresome or old about that.

SPICED CHESTNUT FLOUR APPLE CAKE, GLUTEN FREE

WHAT YOU NEED
Apple mixture
4 apples/ 800g (I used 2 Granny Smith and 2 small pink ladies)
1 tbl lemon juice
1 tsp raw caster sugar

Cake
1 cup almond meal
1 cup chestnut flour
3/4 cup gf plain flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp mixed spice
1/4 tsp vanilla bean powder (or 1/2 tsp vanilla bean essence)
1/2 tsp fine salt
3 eggs (70g each), room temperature
1 cup loosely packed brown sugar
1/2 cup raw caster sugar
3 tbl light olive oil or grapeseed oil
1/3 cup sour cream

Topping
1/4 cup pecans, chopped
1/2 tsp raw sugar

HOW YOU DO IT
Preheat oven to 170C and line a 24cm springform tin with baking paper.
Peel and cut the apples into a 2 cm dice, place in a bowl and add the lemon juice and tsp of raw caster sugar, stir and set aside.
Sift all of the dry ingredients into a bowl.
Beat the eggs and sugars in a large bowl until smooth then add sour cream and oil and combine well. (Add vanilla essence here if you are using it.)
Slowly add the dry ingredients into the wet until combined.
Smooth half of the batter over the base of the prepared tin.
Add the drained apples to the tin and gently press down a little.
Spread the remaining batter over the top of the apples. (This ain’t easy.) Then sprinkle the chopped pecans mixed with raw sugar over the top.
Bake for 60-70 minutes or until a skewer comes out clean.
Cool for ten to fifteen minutes then release from the tin, remove onto a wire rack and let cool completely.
This cake is complemented by a splodge of whipped or double cream or creme fraiche.

An adaptation from the Gluten Free Goddess blog. Link to the original recipe after the photos.

https://glutenfreegoddess.blogspot.com.au/2007/03/flourless-apple-cake.html

Peanut butter chocolate brownies, GF

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‘Starry, starry night, paint your palette blue and gray.’

Looking down upon this brownie reminded me (ever so slightly), of a two-toned version of Van Gogh’s iconic painting The Starry Night. Yes, it may be a stretch but this is possibly as close to creating a masterpiece as I shall ever get. My ‘swirling’ technique could use some work and my cake decorating skills are limited. I am a dab hand at the fine arts of ‘icing sugar dusting’, ‘coconut sprinkling’, ‘messy look icing’ and ‘rose petal strewing.’ Let’s just call it rustic styling.

Peanut butter is a recent joyous food rediscovery of mine and the chestnut flour contributes a wonderful light crumb. This fudgy brownie with it’s nutty ‘stick to the roof of your mouth topping’ is satisfying. A little bit goes a long way. Well, not in Kid 1’s opinion. He feels that a lot goes a long way and would have attempted to eat the entire tray if he was left to his own sweet-tooth machinations. ‘Tell Dad it’s not gluten free Mum. Please…’, he begged. After a little reconsidering, I realise I am an artist of sorts after all. And this child is one (of two) of my finest creations, no matter how gorgeously greedy he may be.

PEANUT BUTTER CHOCOLATE BROWNIES, GF

WHAT YOU NEED
150g dark chocolate, roughly chopped
100g butter, chopped
75g chestnut flour
3/4 cup caster sugar
2 tbl cocoa powder
1/4 tsp sea salt
2 eggs, beaten
200g (3/4 cup) peanut butter (I used a natural peanut butter with no salt added)

HOW YOU DO IT
Preheat the oven to 160C and line a 16 X 26cm baking pan with non-stick baking paper.
Place the chocolate in a large heatproof bowl and place over a saucepan half filled with boiling water. Make sure the saucepan isn’t touching the water. Use a metal spoon to stir the chocolate until it is melted and smooth.(I actually just placed the chocolate and butter in a small saucepan and melted it over direct low heat whilst constantly stirring but this can be tricky so stick to the tried and true method.) Let it cool for a few minutes.
Sift the flour, sugar and cocoa into a large bowl and stir in the salt.
Mix the chocolate mixture to the flour mixture, then add the eggs and stir until just combined.
Pour into the prepared pan then spoon teaspoonfuls of the peanut butter evenly over the top of the batter. Use a round ended knife (a butter knife) to swirl the peanut butter into the chocolate batter.
Cook for 35-40 minutes or until crumbs stick to a skewer inserted into the centre.
Let it cool completely in the pan then cut into slices and eat it. A fine cup of coffee or good strong cup of tea is the perfect accompaniment to this toothsome treat.

A Cheergerm adaptation of a recipe from the Taste website. Link follows the photos.

http://www.taste.com.au/recipes/16515/peanut+butter+and+chocolate+brownies

Note: The first quoted line is from the song ‘Vincent’ by Don McLean, a tribute to Van Gogh.